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Effect of Regulating Corn Glutelin Peptides via the Plastein Reaction on Its Physicochemical Characteristics and the Quality of Baked Bread

Corn glutelin is the main protein component of corn processing by-products, with a wide range of sources and low cost. However, its hydrophobic molecular structure, poor solubility, foaming and emulsifying properties limit its application in the food industry. Enzymatic hydrolysis can effectively im...

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Principais autores: Yang Sun, Wan-Ying Zhang, Yue-Yuan Lu, Hai-Bo Lu, Guo-Jun Du, Yue Zhao, Yonghui Sun, Li-Ying Bo, Jian Ren, Jing-Jing An, Meng Wang
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2026-03-01
coleção:Foods
Assuntos:
corn glutelin hydrolysate
plastein reaction
functional properties
structural characteristics
baked goods
Acesso em linha:https://www.mdpi.com/2304-8158/15/7/1173
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